Line Cook-Thirsty Lion

Wet Willie's; Denver (CO); On-site; USD 31,000 - 42,000; Full time

Job summary

Concept Entertainment Group seeks a Line Cook to work at Thirsty Lion in Denver, CO. The role involves preparing menu items, maintaining a clean and organized station, and ensuring food safety and quality throughout service.

Must obtain a valid food service permit and arrive on time, well-groomed, and in proper uniform. You will thrive in a fast-paced environment and work collaboratively with the kitchen team to deliver exceptional guest experiences.

Qualifications

• Able to obtain a valid food service permit.
• Consistently arrives to work as scheduled, prepared to assume shift responsibilities.
• Consistently arrives to work well groomed and in proper uniform.
• Demonstrates knowledge of health department regulations pertaining to basic hygiene.

Responsibilities

• Maintains station preparedness with correct portions and rotation.
• Ensures all food items meet company quality standards and are stored properly.
• Records waste and keeps kitchen clean and organized.
• Demonstrates safe knife skills and proper equipment usage.

Job description

Job 177104 - Line Cook-Thirsty Lion
Denver, CO

Concept Entertainment Group is seeking a Line Cook to work at Thirsty Lion.

Our mission is to be leaders in the restaurant and entertainment industry offering high quality food, beverages, music and extraordinary service. We are committed to providing a unique and fun experience to all guests. We aim to be on the forefront of our guests mind when they think of a restaurant and entertainment company that will provide them with a fun gathering place where friends and family come together to celebrate life.

Our employees are the greatest contributor to our growth and success and our most valuable asset. Dedicated employees make the difference and are the ambassadors between our brands and our guests.

Requirements

Essential Functions

• 1. Able to obtain a valid food service permit.
• 2. Consistently arrives to work as scheduled, prepared to assume shift responsibilities.
• 3. Consistently arrives to work well groomed and in proper uniform.
• 4. Knowledgeable in Division of Responsibilities, PAR Sheet, Food Handling Procedures and Managing Food Allergen Risks as outlined in the department training manual.
• 5. The “Shelf Life” of products is adhered to in accordance with the corresponding recipe.
• 6. Consistently demonstrates health department regulations for proper food storage in all refrigeration units and dry storage areas.
• 7. Demonstrates proper knowledge of station preparedness: product utilization and rotation, day dots, correct portioning per item, never wasting usable product.
• 8. Ensures all food items prepared in the kitchen meet or exceed Company’s food quality standards.
• 9. Records all waste on the provided waste sheet.
• 10. Ensures the station is prepared for anticipated levels of business.
• 11. Practices “clean as you go” techniques.
• 12. Maintains the kitchen in a clean, organized manner, both food preparation areas and storage areas, including floors.
• 13. Demonstrates and practices safe knife skills.
• 14. Knowledgeable in the equipment used on the line.
• 15. Knowledgeable in all the menu items prepare in the station.
• 16. Consistently demonstrates an understanding of health department regulations pertaining to basic hygiene.
• 17. Consistently takes an unsolicited approach to teamwork by helping other employees to insure guest satisfaction.
• 18. Follows all Company accounting policies and procedures regarding employee meals.
• 19. Engages guests, coworkers and managers with a positive, friendly, professional approach during all interactions.
• 20. Willingly, and with positive attitude, follows direction of all management and supervisors, including additional requests for side work, cleaning, etc.
• 21. Complies with, and supports, all policies set forth by the Company employee handbook and the department training manual.
• 22. Keeps china/glass breakage to a minimum.

Working Conditions and Environment:

• 1. Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation (example: late hours, holidays, weekend, etc).
• 2. Must work well in a fast paced environment.
• 3. Must work well under pressure.
• 4. Demonstrates good time management skills and multitasking skills.
• 5. Follows Company and state safety guidelines to provide a safe working environment.